Chicken Fricassee infused with Coconut Cream


  • 200g boneless chicken, cubed
  • 30g chicken stock
  • 20ml Kara UHT Coconut Cream
  • 20g onion
  • 10g cooking oil
  • 20g button mushroom, quartered
  • 10g silver onion
  • 5g parsley, chopped


  1. Saute onion with oil. Add boneless chicken to cook till fragrant.
  2. Pour in chicken stock and cook together with the chicken till tender.
  3. Remove chicken and strain the stock into a pot. Reduce the stock and mix with Kara UHT Coconut Cream.
  4. Bring to boil before pouring over the chicken. Sprinkle with chopped parsley
  5. Garnish with sautéed button mushroom and silver onion.

Serving portion: 1 person

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